icon-account icon-glass

BACON WRAPPED STUFFED MUSHROOMS

TRY THIS MOUTHWATERING FAVORITE! IT'S A REAL CROWD-PLEASER

A tender mushroom, grilled to perfection is already wonderful. Wrap it with bacon, stuff it with a mix of cream cheese and blue cheese, and jackpot! It's magic. The crispy bacon adds flavor and texture, making your classic stuffed mushrooms all the more special and delicious. A simple recipe, perfect for any occasion will definitely impress your guests. Try it out and see how long before you resist the temptation of throwing another party, and serving those bacon wrapped mushrooms again! 

INGREDIENTS

  • Fogo Premium Lump Charcoal
  • 1 package bacon - 1 slice per mushroom
  • 8 oz package Baby Bella Mushrooms
  • ½ cup Blue Cheese
  • 4 oz Cream Cheese
  • Kosher Salt
  • Black Pepper
  • Toothpicks

    DIRECTIONS
  • Get your Fogo and set up camp by your grill or smoker. Set your grill to about 350 degrees with direct heat, so the bacon can drip on the coals as it cooks. The trick to bacon is to let it do its own thing and to  cook it until it shrinks. Now, the hard part though is to do that without letting it burn! it A raised grid comes in handy here, so you can control how fast the bacon cooks and prevent it from burning!

    It's also useful for the next steps! If it heats up too fast the cheese might all drip out as well, so finding a balance with the heat is important. 


    GET YOUR MUSHROOM GAME TOGETHER

    Start prepping the mushrooms by getting them clean. Wipe them off the mushrooms with a damp paper towel, after running them through water. You want to wipe off the dirt, and make sure they are dry so the residual water doesn-t provoke extra steam. 

    Now, Remove the stem from the mushrooms and fill the cap with some cream cheese and blue cheese. A little goes a long way. Sprinkle on some salt and pepper then wrap them with a slice of bacon. Use a toothpick to hold the bacon on.

    Do this for all of the mushrooms and then grill them until the bacon is crispy. A thinner sliced bacon is actually better for this recipe so the bacon can crisp up a little while not overcooking the mushroom.

    You want the mushroom to be tender, but not soft. You'll notice the awesome smells will indicate that your excellent dish is done! 



    Print this recipe by clicking here!

    Recipe Video 


      Older Post / Newer Post


      0 comments


      Leave a comment

      Please note, comments must be approved before they are published